I snagged this recipe out of this month’s Sunset magazine. You all know I can’t stand actually baking, (well, it’s growing on me) so, I thought this was a quick and easy dessert that was perfect for turkey day and easy enough for me to throw together along with my over zealous menu. Instead of using traditional pumpkin pie flavors, it uses chocolate graham crackers and cocoa powder. Its like a pumpkin pie/pumpkin cheesecake combo… mmmm! It was pretty yummy… so much so that I was glad to give the rest away to company the other night to prevent me from sneaking bites every time I went into the kitchen!
Sunset Magazine’s No-Bake Chocolate Pumpkin Icebox Cake…
- 3 packages (8 oz. each) cream cheese, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 can (15 oz.) pumpkin
- 2 tablespoons half-and-half
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 28 chocolate graham cracker sheets (12 oz. total)
- Unsweetened cocoa powder, for dusting
Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth.
Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.
Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula.
Layer 3 more times, ending with pumpkin mixture.
Cover; chill overnight. Set clean leaves (or cutouts that you have traced on paper) on top and dust with cocoa, then remove. Cut cake into squares.
Note: To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges. Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers. To serve, lift from pan using plastic wrap as handles. Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges. Then decorate as directed.